Ina Garten Cowboy Cookies is made with unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, ground cinnamon, salt, old-fashioned oats, sweetened flaked coconut, pecans, and semi-sweet chocolate chips. This Barefoot Contessa Cowboy Cookies recipe creates a dessert that takes about 50 minutes to prepare and can serve up to 24 people.
? Why You’ll Love This Cowboy Cookies Recipe:
- Tasty: The brown butter makes it rich, and it has sweet chocolate, coconut, and nutty pecans.
- Nice to chew and crunchy: It has chewy oats and crunchy pecans that feel good to eat.
- Good for many things: Great for snack time, as a sweet treat, or to give as a gift.
- Simple to bake: Easy steps to make delicious cookies at home.
? Ina Garten Cowboy Cookies Ingredients
- 1 cup (227 grams) unsalted butter, melted and browned
- 1 1/2 cups (319 grams) light brown sugar, packed
- 1/2 cup (99 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/3 cups (270 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups (178 grams) old-fashioned oats
- 3/4 cup (60 grams) sweetened flaked coconut
- 1/2 cup (64 grams) pecans, roughly chopped, plus more for decorating
- 12 ounces (340 grams) semi-sweet chocolate chips
- Flaky sea salt, optional for finishing
? How To Make Ina Garten Cowboy Cookies
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two large baking sheets with parchment paper.
- In a large bowl, whisk together the melted brown butter, light brown sugar, and granulated sugar until well incorporated, about 2 minutes.
- Add the eggs and egg yolk one at a time, whisking after each addition until well mixed. Stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking soda, cinnamon, and salt.
- Add the old-fashioned oats, sweetened flaked coconut, chopped pecans, and chocolate chips to the flour mixture and mix well.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Roll the dough into 2-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading.
- Bake in the preheated oven for 12 minutes, or until the edges are firm but the centers are slightly soft and golden.
- If desired, press additional chocolate chips and chopped pecans into the tops of the cookies immediately after removing them from the oven. Sprinkle with a pinch of flaky sea salt if using.
- Allow the cookies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
? Recipe Tips
- Cool the dough before baking: Put the cookie dough in the fridge for at least 30 minutes before baking. This helps the cookies not spread too much and makes them taste better.
- Use eggs at room temperature: Make sure the eggs are not cold from the fridge. This helps them mix better with the dough, making the cookies smooth and even.
- Toast the pecans first: Heat the pecans in a pan or in the oven before you add them to the dough. This makes their flavor stronger and gives the cookies a nice crunch.
- Check your oven’s heat: Use a thermometer to make sure your oven is at the right temperature. If the oven is too hot or too cold, it can change how the cookies bake and how they turn out.
☕ What To Serve With Cowboy Cookies?
Serve Cowboy Cookies with cold milk or hot coffee, vanilla ice cream, whipped cream, fresh fruit salad, or caramel sauce on top.
? How To Store Leftovers Cowboy Cookies?
- At Room Temperature: Keep leftover cowboy cookies in a sealed container for up to 1 week.
- In The Fridge: Extend freshness by storing leftover cowboy cookies in a suitable bag for up to 4 weeks.
- In The Freezer: Freeze leftover cowboy cookies in a zip-top bag for up to 3 months thaw at room temperature or in the fridge before enjoying.
FAQs
Why are my cowboy cookies hard and not soft?
If you make the dough too flat or bake them too long, they can become hard instead of soft.
Why do my cowboy cookies become tough?
Mixing the dough too much can make your cookies tough because it makes the gluten strong.
Should I make cowboy cookie dough flat or round?
Make the cookie dough into round balls for even cooking and to keep their shape good.
Why do my cowboy cookies break easily?
Using too much flour can make your cookies break because it takes away the moisture, making them dry and brittle.
Ina Garten Cowboy Cookies Nutrition Facts
- Calories 144
- Total Fat 7.6g
- Saturated Fat 2.9g
- Cholesterol 10mg
- Sodium 130mg
- Potassium 34mg
- Total Carbs 19g
- Net Carbs 18g
- Dietary Fiber 1g
- Total Sugars 13g
- Protein 2g
Try More Ina Garten Recipes:
- Ina Garten Ginger Snap Cookies
- Ina Garten Mexican Wedding Cookies
- Ina Garten Pumpkin Cookies
- Ina Garten Lemon Ricotta Cookies
Ina Garten Cowboy Cookies
Description
Ina Garten Cowboy Cookies is made with unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, ground cinnamon, salt, old-fashioned oats, sweetened flaked coconut, pecans, and semi-sweet chocolate chips. This Barefoot Contessa Cowboy Cookies recipe creates a dessert that takes about 50 minutes to prepare and can serve up to 24 people.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two large baking sheets with parchment paper.
- In a large bowl, whisk together the melted brown butter, light brown sugar, and granulated sugar until well incorporated, about 2 minutes.
- Add the eggs and egg yolk one at a time, whisking after each addition until well mixed. Stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking soda, cinnamon, and salt.
- Add the old-fashioned oats, sweetened flaked coconut, chopped pecans, and chocolate chips to the flour mixture and mix well.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Roll the dough into 2-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading.
- Bake in the preheated oven for 12 minutes, or until the edges are firm but the centers are slightly soft and golden.
- If desired, press additional chocolate chips and chopped pecans into the tops of the cookies immediately after removing them from the oven. Sprinkle with a pinch of flaky sea salt if using.
- Allow the cookies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Cool the dough before baking: Put the cookie dough in the fridge for at least 30 minutes before baking. This helps the cookies not spread too much and makes them taste better.
- Use eggs at room temperature: Make sure the eggs are not cold from the fridge. This helps them mix better with the dough, making the cookies smooth and even.
- Toast the pecans first: Heat the pecans in a pan or in the oven before you add them to the dough. This makes their flavor stronger and gives the cookies a nice crunch.
- Check your oven’s heat: Use a thermometer to make sure your oven is at the right temperature. If the oven is too hot or too cold, it can change how the cookies bake and how they turn out.
Ina Garten Cowboy Cookies, Barefoot Contessa Cowboy Cookies